Zesty Couscous Salad
Aiming at providing you a balanced, vegan salad, Cavita called forth her creativity and prepared this recipe for you. You will get all the essential nutrients that you need from a main course meal. The couscous will bring you the carbs and the lentils the fibers and the proteins. For the minerals and vitamins, the vegetables are covering that. After eating this Zesty Couscous Salad, you will feel satiated and light at the same time, your taste buds and your body thanking you for an healthy and tasty salad meal. And do not forget to try it out with a nice Chardonnay wine like a Chablis as the sweetness of the wine will counterbalance the crisp acidity of the salad giving birth to a whole new dish !
This recipe is for 2 medium servings.
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INGREDIENTS
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1 cup of couscous
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1 cup of water
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1 tin of brown lentils
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1 cup of chopped tomatoes
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1 cup of chopped yellow bell pepper
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1/2 cup of chopped cilantro
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1/2 cup of chopped white onion
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2 tbsp of chopped chives
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1 lime zest and juice
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2 cups of Iceberg lettuce leaves chopped
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Salt
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Black Pepper
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Olive oil
DIRECTIONS
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Drain and rinse the tin of lentils.
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Chop in small cubes the tomatoes, the yellow bell/sweet pepper, the cilantro and the white onion. Put all the vegetables in a big bowl with the lentils.
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Bring to a boil 1 cup of water then pour it on the couscous, cover and let it stand for 5 minutes before fluffing it with a fork.
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Mix together the juice of one lime and all of its zest. Add salt and black pepper to your taste along with the olive oil. Add the whole to the bowl with the vegetables.
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Toss together all items of the bowl, coating everything with the lime juice and olive oil.
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Serve on a bed of iceberg lettuce leaves that are finely chopped, almost shreded. Top with fresh chives.
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Serve chilled or at room temperature as a main dish or a side dish.
---------------- Enjoy ! -----------------
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